Grilled salmon with risotto and piperade
Salmon steaks are paired with a creamy risotto, tasty piperade sauce and crispy garnishes in this dish from Lloyd Cremer, executive chef at Hilton Adelaide’s The Brasserie restaurant.
Grilled Salmon, Olive Oil-Braised Piperade,
Parmesan and Pancetta Risotto
Serves 4
Ingredients
4 x 160g Huon salmon steaks
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Piperade
50ml Coriole olive oil
60g red peppers (cut into cubes)
60g green peppers (cut into cubes)
60g tomatoes (de-seeded and chopped)
50g white onions (diced)
5g red chilli powder
2g smoked paprika
3 garlic cloves minced
Garnish
200g parmesan (grated)
200g pancetta (sliced)
1 punnet basil cress or fresh basil leaves
Murray River salt flakes and pepper mill-taste
Risotto
200g arborio rice
1 litre chicken stock – hot
2 cloves garlic (minced)
1 white onion (finely chopped)
50ml olive oil
2 sprigs thyme
50g butter
200ml white wine
100g parmesan (grated)
50g pancetta (diced)
4 tomatoes (de-seeded and finely diced)
Chives (snipped)
50ml cream (whipped)
100ml tomato juice
Celery leaves (as required for garnish)
Salt and pepper
Method
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Risotto
1. Heat olive oil and butter in a pot; sauté the onions, pancetta and garlic; add thyme, reduce the heat and add the rice. Stir the rice till most of it has been covered by the fats, then add white wine and cook till wine is almost reduced. Add hot stock till rice mix is just covered, then turn down heat and slowly cook rice while adding stock and tomato juice at alternate additions.
2. Once almost cooked, remove from heat, add parmesan, diced tomatoes and chives. Mix thoroughly and season to taste. Once ready to serve, fold in whipped cream while rice is still hot.
Piperade
Heat olive oil and sauté garlic; add onions and cook till tender, then add peppers and cook for a few more minutes. Add remaining ingredients and stew till desired consistency. Season to taste.
Garnish
1. Place a piece of grease-proof paper on a baking tray and scatter parmesan onto this. Try using a cookie cutter to give you a round shape with the parmesan, then place in a medium hot oven. Once cheese has melted and gone crispy, remove from stove and cool.
2. Crisp the pancetta in hot oven. Remove once crispy and place on a paper towel.
3. Cut the basil cress and celery leaves; wash and dry on a paper towel.
Salmon
Season the salmon and place under a hot grill. Cook till slightly under-done, remove from oven and squeeze a lemon on to them.
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